본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Measurement of Thermal Conductivity of Foods in Liquid and Solid Phase Using a Thermal Probe

Hong, Ji-Hyang    (Research Institute for Agricultural and Life Sciences, Seoul National University   ); Han, Young-Joe    (Department of Agricultural and Biological Engineering, Clemson University   ); Chung, Jong-Hoon    (Department of Biosystems & Biomaterials Science and Engineering, Seoul National University  );
  • 초록

    An instrument using thermal probe method was designed to measure thermal conductivity of liquid and solid foods. Thermal conductivity probe was designed with diameter to length ratio of 100 and diameter of 0.51 mm to minimize axial flow effect on thermal conductivity measurement. Thermal conductivities of distilled/deionized water, glycerin, and beef frankfurter meat were measured at $20-80^{\circ}C$ . Mean thermal conductivity values of water showed less than 2.0% difference from several reference values without using time correction factor or probe calibration constant. For glycerin, difference was less than 0.7% from reference values at $20-50^{\circ}C$ . Mean values of thermal conductivity for beef frankfurter meat ranged from 0.389 to $0.350\;W/m{\cdot}K$ at $20-80^{\circ}C$ .


  • 주제어

    conductivity .   instrument .   liquid .   measurement .   thermal probe.  

  • 참고문헌 (16)

    1. Standard test method for steady-state heat flux measurements and thermal transmission properties by means of the guarded-hot-plate apparatus, ASTM Standard 04(06) C 177-185 , ASTM , / v.,pp.20-31,
    2. Standard reference data for the thermal conductivity of liquids , Nietro de Castro, C.A.;Li, S.F.;Nagashima, A.;Trengove, R.D.;Wakeham, W.A. , J. Phys. Chem. Ref. Data / v.15,pp.1073-1087,
    3. Standard reference data for the thermal conductivity of water , Ramires, M.L.;Nitro de Castro, C.A.;Nagasaka, Y.;Nagashima, A.;Assael, M.J.;Wakeham, W.A. , J. Phys. Chem. Ref. Data / v.24,pp.1377-1381,
    4. Transient heat flow apparatus for the determination of thermal conductivities , Hooper, F.C.;Lepper, F.R. , Transactions of the ASHVE / v.56,pp.309-322,
    5. Direct determination of thermal diffusivity and conductivity with a refined line-source technique. Progress in Aeronautics and Astronautics: ThermoPhysics. of Spacecraft and Planetary Bodies, 20 , Nix, G.H.;Lowery, G.W.;Vachon, R.I.;Tanger, G.E. , / v.,pp.865-878,
    6. A computer controlled transient needle-probe thermal conductivity instrument for liquids , Asher, G.B.;Sloan, E.D.;Graboski, M.S. , Int. J. Thermophysics. / v.7,pp.285-294,
    7. The thermal properties of tomato juice concentrates , Choi, Y.;Okos, M.R. , Trans. ASAE / v.26,pp.305-311,
    8. Experimental values of thermal conductivity of selected fiuits and vegetables , Sweat, V.E. , J. Food Sci. / v.39,pp.1080-1083,
    9. Effect of cooking on the thermal conductivity of whole and ground lean beef , Baghe-Khandan, M.S.;Okos, M.R. , J. Food Sci. / v.46,pp.1302-1305,
    10. Thermal conductivity of potato as a function of moisture content , Wang, N.;Brennan, J.G. , J. Food Eng. / v.17,pp.153-160,
    11. A method of measuring the thermal conductivity of liquids , Van der Held, E.F.;Van Drunen, F.G. , Physica / v.15,pp.865-881,
    12. A study of a transient heat method for measuring thermal conductivity , D'Eustachio, D.D.;Schreiner, R.E. , Trans. ASHVE / v.58,pp.331-342,
    13. Thermal conductivity of chicken meat at temperatures between -75 and $20^{\circ}C$ , Sweat, V.E.;Haugh, C.G.;Stadelman, W.J. , J. Food Sci. / v.38,pp.158-160,
    14. Solid food thermal conductivity determination at high temperatures , Gratzek, J.P.;Toledo, R.T. , J. Food Sci. / v.58,pp.908-913,
    15. Analysis of heat and mass transfer , Eckert, E.R.;Drake, R.M. , / v.,pp.,
    16. SAS User's Guide , SAS Institute Inc. , / v.,pp.,

 저자의 다른 논문

  • 홍지향 (15)

    1. 2000 "배치식 터널 건조기의 고추 건조 시뮬레이션 모델 연구" 한국농업기계학회지 = Journal of the Korean Society for Agricultural Machinery 25 (2): 89~96    
    2. 2003 "3차원 CFD 시뮬레이션을 이용한 돔형 저온저장고 개발" 한국농업기계학회지 = Journal of the Korean Society for Agricultural Machinery 28 (1): 35~44    
    3. 2003 "저온저장고의 뉴로-퍼지 제어시스템 개발" 한국농업기계학회지 = Journal of the Korean Society for Agricultural Machinery 28 (2): 117~126    
    4. 2005 "혼합비율에 따른 키토산/젤라틴 혼합용액의 항균활성에 관한 연구" 한국식품과학회지 = Korean journal of food science and technology 37 (3): 405~411    
    5. 2005 "키토산/젤라틴 블랜드 필름의 열적특성에 관한 연구" 한국식품과학회지 = Korean journal of food science and technology 37 (4): 567~573    
    6. 2005 "과실의 충격특성에 관한 연구" 바이오시스템공학 = Journal of biosystems engineering 30 (5): 274~279    
    7. 2005 "과실의 압축특성에 관한 연구" 바이오시스템공학 = Journal of biosystems engineering 30 (5): 280~284    
    8. 2005 "Convection Heat Transfer Coefficient of a Meat Cube in a Continuous Flow Sterilizing System" Food science and biotechnology 14 (3): 328~333    
    9. 2005 "Optimization of Pine Flavor Microencapsulation by Spray Drying" Food science and biotechnology 14 (6): 747~751    
    10. 2006 "입제비료의 흡습과 송풍식 살포기에서의 비산특성" 바이오시스템공학 = Journal of biosystems engineering 31 (5): 389~394    
  • 한영조 (1)

  • Chung, Jong-Hoon (20)

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 출판된 논문 + 더보기